Monday, January 24, 2011
Easy HandKRAFTed Mac and Cheese
Ahhh...Kraft Macaroni and "Cheese." Macaroni covered in bright orange powdered "cheese", mixed with milk and butter. Most of us grew up with it and many still love it. Dirk will eat it, I won't touch it. I liked it as a kid but slowly stopped liking it. On occasion Dirk would ask for mac and cheese for lunch so I'd make the stuff from the box. I started looking for a recipe that would be healthier, include real ingredients and would still be easy.
I tried several recipes but found one that we LOVE. It's great for babies and tasty enough for grown-ups and only takes about 3 more minutes than the boxed stuff! Another great thing is that you can keep all of the ingredients in your house for quite awhile.
I hope you all enjoy as much as we do!
by Alton Brown
1/2 pound elbow macaroni (about 2 cups of dry macaroni)
4 tablespoons of butter
6 ounces evaporated milk
1/2 teaspoon of hot sauce (you can omit this if you'd like but it really doesn't make it hot)
1 teaspoon kosher salt
Fresh black pepper
3/4 teaspoon dry mustard
10 ounces sharp cheddar, shredded
In a large pot of boiling, salted water cook the pasta to al dente and drain. Return to the pot and melt in the butter. Toss to coat.
Whisk together the eggs, milk, hot sauce, salt, pepper, and mustard. Stir into the pasta and add the cheese. Over low heat continue to stir for 3 minutes or until creamy.